Almond Wine Cake
2 cups flour (Passover: substitute 1 1/2 cups potato starch)
1 tablespoon baking powder
¾ cup dry red wine
2 tablespoons orange zest
3 tablespoons brandy or rum
6 egg yolks
1 1/2 cups sugar
1/2 cup extra-virgin olive oil
11/4 cups finely ground almonds (you can substitute hazelnuts, walnuts or pecans)
6 egg whites plus a pinch of salt, beaten until stiff but not dry
Preheat the oven to 350*f. Combine the flour and baking powder in a bowl, and set aside. Combine the wine, orange zest and brandy in another bowl, and set aside. With an electric mixer or in a food processor, cream the yolks and sugar until the mixture is light and fluffy. Add the oil, and mix again. Add the flour mixture alternately with the wine mixture, beginning and ending with flour, mixing each time just until combined. Add the nuts, and mix just until combined. Gently but thoroughly fold the mixture into the beaten egg whites with a wooden spoon until totally combined.
Bake in a greased 10-inch springform pan or tube pan for 1 hour or a little longer, until a knife inserted in the center comes out clean. Unmold and invert onto a cooling rack.